Love Lamb? Then you’ll love this melt-in-the-mouth Slow Braised Lamb Shanks recipe. Perfect with a side of creamy potato mash.
Slow Braised Lamb Shanks
Serves 2
¼ cup tomato paste
⅓ cup harissa paste
8 lamb shanks
¼ cup olive oil
1 cup onion, finely chopped
½ cup celery, finely chopped
1½ cups chicken or veal stock
¼ cup red wine
2 heads garlic, unpeeled, cut
horizontally
8 sprigs thyme
600g truss cherry tomatoes
1 Preheat oven to 170°C.
2 Place tomato and harissa pastes in a bowl and mix to combine. Add lamb shanks and toss to coat. Refrigerate for 1 hour.
3 Heat half the oil in a large nonstick frying pan and brown shanks in batches for 1-2 minutes on each side, being careful not to burn harissa. Transfer to a large baking dish. In a clean pan, add remaining oil and cook onion and celery for 5-10 minutes, or until tender and golden. Add to shanks; pour over stock and wine. Add garlic and thyme, cover tightly with aluminium foil, and cook for 2 hours, turning shanks after 1 hour.
4 Remove foil, add tomatoes, and cook for another 30 minutes. Reserve 4 shanks for lunch tomorrow. Serve remaining shanks with tomatoes and garlic cloves.
5 Strip reserved shanks of meat and place in a bowl with some of the tomatoes, squeezed garlic, and pan juices, and refrigerate for lunch tomorrow.
